New system of domestic cookery

About this eBook

Author

Rundell, Maria Eliza Ketelby, 1745-1828

Title

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Original Publication

United States: William Andrews,1807.

Credits

Richard Tonsing and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking

Category

Text

Project Gutenberg

eBook-No. 69519

Release Date

December 10, 2022

Copyright

Public domain in the USA.

Contents

1. 1.NEW SYSTEM OF DOMESTIC COOKERY, FORMED UPON PRINCIPLES OF ECONOMY, AND ADAPTED TO THE USE OF PRIVATE FAMILIES.
2. 2.ADVERTISEMENT.
3. 3.TABLE OF CONTENTS.
4. 4.Miscellaneous Observations FOR THE USE OF THE MISTRESS OF A FAMILY; BY WHICH MUCH MONEY WILL BE SAVED, AND THE GENERAL APPEARANCE GREATLY IMPROVED. — FISH. — To boil Turbot. — To stew Lamprey, as at Worcester. — Eel Pye. — Spitchcock Eels. — Fried Eels. — Boiled Eels. — Eel Broth , — Collared Eels. — Perch and Tench. — Mackerel. — To pickle Mackerel, called Caveach. — To bake Pike. — Salmon to boil. — Salmon to pickle. — Salmon to broil. — Salmon to pot. — Salmon to dry. — Lobsters to pot. — Another way, as at Wood’s Hotel. — Stewed Lobster, as a very high Relish. — Lobster Pie. — Curry of Lobsters or Prawns. — Buttered Lobsters. — Hot Crab. — To dress Red Herrings. — Baked Herrings or Sprats. — To smoke Herrings. — Fried Herrings. — Broiled Herrings. — Soals. — Stewed Soals, and Carp , — Soals, in the Portuguese way. — Stuffing for Soals baked. — Soal, Cod, or Turbot Pie: another sort of stuffing. — An excellent way of dressing a large Plaice, especially if there be a roe. — To fry Smelts. — Boiled Carp. — Cod’s head and shoulders , — Crimp Cod. — Cod sounds boiled. — Cod sounds ragout. — Curry of Cod , — Fish Pie. — Haddock. — Oysters to stew. — Scalloped Oysters. — Oyster Patties or small Pie. — Fried Oysters, to garnish boiled fish. — To pickle Oysters. — Another way. — Stuffing for Pike, Haddock, &c. — Sprats , — To dress fresh Sturgeon. — Thornback, or Skate , — Crimp Skate. — Maids ,
5. 5.OBSERVATIONS ON DRESSING FISH. — An excellent imitation of Sturgeon.
6. 6.ON DRESSING MEATS. — To keep Venison. — Venison. — To make a Pasty of Beef or Mutton, to eat as well as Venison. — Haunch, Neck and Shoulders of Venison. — Stewed Shoulder. — To prepare Venison for Pasty. — Venison Pasty. — An imitation of Venison Pasty. — Hashed Venison , — Beef or Pork, to be salted for eating immediately. — Beef Alamode. — Stewed rump of Beef. — Stewed Brisket. — To salt Beef red, which is extremely good to eat fresh from the pickle, or to hang to dry. — Pressed Beef. — Hunter’s Beef. — Collared Beef. — Beefsteak and Oyster Sauce. — Staffordshire Beefsteaks. — Italian Beefsteaks. — Beef Collop. — Beefsteak Pudding. — Beefsteak Pie. — Baked Beefsteak Pudding. — Podovies, or Beef Patties. — Beef Palates. — Beef Cakes for side dish of dressed meat. — Potted Beef. — Another way. — Hessian Soup and Ragout. — The Ragout. — Stewed Oxcheek plain. — To dress an Oxcheek another way. — Marrow Bones. — To dress the Inside of a cold Sirloin of Beef. — Fricassee of cold Roast Beef. — To dress Cold Beef that has not been done enough, called Beef Olives. — To dress ditto, called Sanders. — To dress ditto, called Cecils. — Minced Beef. — Hashed Beef. — To preserve Suet a twelvemonth. — Round of Beef , — To roast Tongue and Udder. — To pickle Tongues for boiling. — Another way. — Beef Heart. — Tripe. — Bubble and Squeak. — Stewed Tongue. — An excellent mode of doing Tongues to eat cold. — Leg of Veal. — Knuckle. — Cutlets Maintenon. — Cutlets another way. — Another way. — Collops dressed quick. — Another way. — Veal Collops. — Scollops of cold Veal or Chicken. — Scotch Collops. — Kidney. — To pot Veal or Chicken with Ham. — Neck of Veal. — Breast of Veal. — Rolled Breast of Veal. — Shoulder of Veal. — Different ways of dressing Calf’s head. — Hashed Calf’s Head. — Mock Turtle. — A cheaper way. — Forcemeat as for Turtle, at the Bush, Bristol. — Another Forcemeat, for Balls or Patties. — Another Mock Turtle. — Another Ditto. — Calf’s Head Pie. — Calf’s Head Fricasseed. — Veal Patties. — Fricandeau. — Sorrel Sauce. — Veal Olives. — Calf’s Liver. — Roasted. — Sweetbreads. — Sweetbread Ragout. — Veal Sausages. — To make excellent meat of a Hog’s Head. — To scald a Sucking Pig. — To roast a sucking Pig. — Pettitoes. — Porker’s Head roasted. — Pig’s Cheek for boiling. — Collared Head. — To roast a Leg of Pork. — To boil a Leg of Pork — Different ways of dressing Pig’s Feet and Ears. — Feet and Ears Fricasseed. — Jelly of Feet and Ears. — Pork Steaks. — To cure Hams. First way. — Another way. Second way. — Another way. Third way. — Another way, that gives a high flavour. Fourth way. — A method of giving a still higher flavour. — Hogs’ Cheeks to dry. — To dress Hams. — The manner of curing Wiltshire Bacon. — To pickle Pork. — Sausages. — An excellent Sausage to eat cold. — Spadbury’s Oxford Sausages. — Black Puddings. — Black Puddings another way. — White Hogs’ Puddings. — Hogs’ Lard. — Pig’s Harslet. — Loins and Necks of Pork, roast. — Rolled Neck. — Excellent Bacon. — Harrico. — Mutton Pie. — Mutton and Potatoe Pie. — Mutton Pudding. — Mutton Sausages. — Mutton Steaks — Mutton Collops. — Lamb Steaks. — Shoulder of Mutton boiled with Oysters. — Breast of Mutton. — Rolled Loin of Mutton. — Steaks of Mutton, or Lamb and Cucumbers. — An excellent Hotch Potch. — Another Hotch Potch. — Mutton Ham. — Mutton Cutlets in the Portuguese way. — Lamb. — Lamb’s Head and Hinge. — Fore Quarter of Lamb. — Lamb’s Fry.
7. 7.Turkey to Boil. — Turkey to Roast. — Pulled Turkey. — Turkey Patties. — Pheasants and Partridges. — Potted Partridge. — A very economical way of Potting Birds. — To clarify Butter for potted things. — Fowls. — Ditto roasted. — To boil Fowl with Rice. — Fricassee of Chickens. — Another white Sauce, more easily made. — Davenport Fowls. — To pull Chicken. — Chicken Pie. — The Forcemeat for Pies of Fowls of any kind. — Chicken Curry. — Another Curry, and more quickly made. — Grouse. — To pot Grouse, or Moor Game. — To roast Widgeon, Duck, Teal, or Moorhen. — Duck to boil. — Duck Pie. — Goose to Roast. — Green Goose Pie. — Giblet Pie. — Stewed Giblets. — Stewed Pigeons. — Another way. — To pickle Pigeons. — Pigeons in Jelly. — Potted Pigeons.
8. 8.Pigeon Pie. — Broiled Pigeons. — Roast Pigeons. — Parsley Pie. — Potatoe Pasty. — Turnip Pie. — Shrimp Pie. Excellent. — Cornish Pies. — Fish Pie. — To prepare Meat or Fowls for raised Pies. — Hares , — To jug an old Hare. — Hare Soup. See Soups . — Hare Pie. — Potted Hare. — Broiled Hare and hashed. — Rabbits — To make Rabbit taste much like Hare. — Potted Rabbit.
9. 9.SOUPS. — Giblet Soup. — Turnip Soup. — Old Peas Soup. — Green Peas Soup. — Gravy Soup. — A rich White Soup. — A plainer White Soup. — An excellent Soup. — Carrot Soup. — Onion Soup. — Vegetable Soup. — Another Vegetable Soup. — Spinach Soup. — Scotch Leek Soup. — Hare Soup. — Scotch Mutton Broth. — Soups under the articles of their respective Meats. — Ox rump Soup. — Soup A-la-sap. — Crawfish or Prawn Soup. — Portable Soup. A very useful thing.
10. 10.Clear Gravy. — To draw Gravy that will keep a week. — A rich Gravy. — Jelly to cover cold Fish. — Cullis, or brown Sauce. — Veal Gravy. — Bechamel or White Sauce. — Sauce for Wild Fowl. — Another for the same, or Ducks. — Sauce Robart for Rumps or Steaks. — An Excellent Sauce for Carp or boiled Turkey. — Sauce for cold Fowl or Partridge. — Vinagret for cold Fowl or Meat. — Benton Sauce for hot or cold roast Beef. — To melt Butter. — Lobster Sauce. — Another way. — Shrimp Sauce. — Anchovy Sauce. — Fish Sauce without Butter. — Lemon Sauce. — Liver Sauce. — A very good Sauce, especially to hide the bad colour of Fowls. — Egg Sauce. — Buttered Eggs. — Onion Sauce. — Oyster Sauce. — Bread Sauce. — Little Eggs for Pies or Turtles. — Fish Sauce A-la-Craster. — A very fine Fish Sauce.
11. 11.Camp Vinegar. — Lemon Pickle. — Shalot Vinegar. — Essence of Anchovies. — Mushroom Catsup. — Mushroom Catsup, another way. — Walnut Catsup of the finest sort. — Cockle Catsup. — Mushroom Powder. — To dry Mushrooms. — Sugar Vinegar. — Gooseberry Vinegar. — Wine Vinegar. — Kitchen Pepper. — Browning, to colour and flavour made dishes. — To make Sprats taste like Anchovies. — To keep Anchovies when the liquor dries. — To keep Capers. — To make Mustard. — Another way for immediate use.
12. 12.PICKLES. — India. — English Bamboo, to Pickle. — Melon Mangoes. — Pickled Onions. — Cucumbers and Onions sliced. — Pickled sliced Cucumbers, another way. — Young Cucumbers. — To Pickle Walnuts. — Nasturtions, for Capers. — An excellent way to Pickle Mushrooms, to preserve the flavour. — Red Cabbage.
13. 13.To Stew Green Peas. — To stew Cucumbers. — Another way. — Stewed Onions. — Roast Onions. — Stewed Celery. — Cauliflower in white Sauce. — Spinach — French way. — Stewed Red Cabbage. — Stewed Mushrooms. — Stewed Sorrel for Fricandeau, and roast Meat. — Stewed Carrots. — Stewed old Peas.
14. 14.French Sallad. — Lobster Sallad. — To boil Potatoes. — To broil Potatoes. — To roast Potatoes. — To fry Potatoes. — To mash Potatoes. — To mash Parsnips. — To keep Green Peas. — Another way, as practised in the Emperor of Russia’s Kitchen. — To preserve French Beans, to eat in the Winter. — To boil Vegetables Green.
15. 15.Small Dishes for Supper, &c. — Orange Butter.
16. 16.Forcemeat for Patties, Balls or Stuffing.
17. 17.Fried Patties. — Oyster Patties. — Lobster Patties. — Sweet Patties. — Patties resembling Mincepies. — Mincepie . — Mincepies, without Meat. — Lemon Mincepies. — Egg Mincepies. — Savory Rice. — Buttered Rice. — Rice boiled to eat with Curry or roast Meats. — Omlet. — Ramakins. — Bacon Fraise. — Rich Puff Paste. — A less rich Paste. — German Puffs another way. — Excellent short Crust. — Another. — Light Paste for Tarts and Cheesecakes. — A very fine Crust for Orange Cheesecakes or Sweetmeats, when to be particularly nice. — Raised Crust for Custards or Fruit. — Raised Crust for Meatpies or Fowls, &c. — Crust for Venison Pastry. — Rice Pastry. — Potatoe Pastry.
18. 18.PUDDINGS. — Almond Puddings. — Sago Pudding. — Bread and Butter Pudding. — Orange Pudding. — Another Orange Pudding. — Another. — An excellent Lemon Pudding. — A very fine Amber Pudding. — Baked Apple Pudding. — Oatmeal Pudding. — Dutch Pudding or Souster. — A Dutch Rice Pudding. — Light, or German Puddings. — Little Bread Puddings. — Puddings in haste. — New College Puddings. — Oxford Dumplings. — Brown Bread Pudding. — Boiled Bread Pudding. — Another, and richer Bread Pudding. — Batter Pudding. — Batter Pudding with Meat. — Rice small Puddings. — Plain Rice Pudding. — Rice Pudding with Fruit. — Baked Rice Pudding. — Another, for the Family. — A George Pudding. — Rice Piecrust. — Potatoe Pudding with Meat. — Steak, or Kidney Pudding. — Suet Puddings. — Suet Dumplings. — Apple, Currant, or Damson Dumplings or Pudding. — Snowball. — Hunter’s Pudding. — Common Plumb Pudding. — Custard Pudding. — A Rich Rice Pudding. — Millet Pudding. — An excellent plain Potatoe Pudding. — Carrot Pudding. — An excellent Apricot Pudding. — Baked Gooseberry Pudding. — A Green Bean Pudding. — Baked Almond Pudding. — Shelford Pudding. — Brandy Pudding. — Buttermilk Pudding. — Curd Puddings, or Puffs. — Boiled Curd Pudding. — Small Almond Puddings. — Excellent light Puffs. — Pippin Pudding. — Yorkshire Pudding. — A quick made Pudding. — Yeast or Suffolk Dumplings. — Russian Seed, or ground Rice Pudding. — Observations on making Puddings.
19. 19.SWEET DISHES. — Lemon Custards. — Lent Potatoes. — Rice Flummery. — Curds and Cream. — Another way. — London Syllabub. — Staffordshire Syllabub. — Devonshire Junket. — A very fine Somersetshire Syllabub. — Sack Cream. — A Froth to set on Cream, Custard, or Trifle, which looks and eats well. — Floating Island. — Another way. — Everlasting, or Solid Syllabubs. — Yellow Lemon Cream, without Cream. — White ditto — Lemon Cream. — An excellent Cream. — Blancmange or Blamange. — Dutch Flummery. — Calf’s Feet Jelly. — Another sort. — Orange jelly. — Hartshornjelly. — Imperial Cream. — A Cream. — Cheap, and excellent Custards. — Richer Custard. — Almond Cream. — Brandy Cream. — Snow Cream. — A pretty Supper dish. — Wine Roll. — An excellent Trifle. — Burnt Cream. — Rice and Sago Milks — Lemon Honeycomb. — Coffee Cream. Much admired. — Orange Fool. — Gooseberry Fool. — Apple Fool. — Raspberry Cream. — Flummery. — To butter Oranges. — Buttered Orange Juice. — Stewed Pears. — Baked Pears. — Dried Apples, or Pears. — Black Caps. — Stewed Golden Pippins. — Red Apples in Jelly. — Apple jelly, to serve to table. — Another. — To prepare Apples for Puffs. — Pippin Tarts. — Apple Marmalade. — Codlins to scald. — Different ways of dressing Cranberries. — Cranberry jelly. — Cranberry and Rice jelly. — Prune Tart. — To fill preserved Oranges. Corner dish. — Orange Tart. — Codlin Tart. — Cherry Pie — Rhubarb Tart. — Currant and Raspberry. — Applepie. — Puffs of any sort of Fruit — A Tansey. — Pancakes of Rice. — Common Pancakes. — Irish Pancakes. — Fine Pancakes, fried without Butter, or Lard. — Bockings. — A Fraise. — Fritters. — Spanish Fritters. — Potatoe Fritters. — Cheesecakes. — A plainer sort. — Cheesecakes, another way. — Lemon Cheesecakes. — Another Lemon Cheesecake. — Orange Cheesecakes. — Potatoe Cheesecakes. — Almond Cheesecakes.
20. 20.FRUITS, TO KEEP. — Oranges or Lemons, for Puddings, &c. — To preserve Gooseberries. — Another way. — Another way. — To keep Currants. — To keep Codlins for several months. — To keep Damsons for winter Pies. — Another way. — Another way. — Observations on Sweetmeats. — To clarify Sugar. — To dry Cherries, with Sugar. — To dry Cherries without Sugar. — Excellent Sweetmeats for Tarts, when Fruit is plentiful. — Currantjelly, red or black. — Raspberry Jam. — Raspberry Jam another way. — Raspberry jelly, for Ices or Creams. — Raspberry Cakes. — Apricot Cheese. — Apricots or Peaches in Brandy. — Cherries in Brandy. — To prepare Oranges to put into Orange Puddings. — To dry Apricots in half. — To preserve Apricots in Jelly. — Applejelly for the above, or any sort of Sweetmeats. — To preserve green Apricots. — To preserve Strawberries whole. — Another way. — Cherry Jam. — Orange Marmalade. — Quince Marmalade. — To dry Cherries; the best way. — Gooseberry Jam, for Tarts. — Another. — White Gooseberry Jam. — Barberries for Tartlets. — Barberry Drops. — Ginger Drops, a good Stomachic. — Peppermint Drops. — Lemon Drops. — A beautiful Red, to stain Jellies, Ices or Cakes. — Damson Cheese. — Biscuit of Fruit. — Magnum Bonum Plums. Excellent as a Sweetmeat, or in Tarts, though very bad to eat raw. — To preserve Grapes in Brandy. — Gooseberry Hops. — A Carmel Cover for Sweetmeats. — Transparent Marmalade. — To preserve Oranges or Lemons in Jelly. — Orange Chips. — Orange Cakes. — To preserve Morella Cherries. — To keep Lemonjuice.
21. 21.Ice Waters. — Currant, or Raspberry water Ice. — Ice Creams. — Brown Bread Ice. — To make the Ice. — Icing for Tarts. — Icing for Cakes.
22. 22.CAKES. — Observations on making and baking Cakes. — Plumcake. — Another Plumcake. — A very fine Cake. — An excellent and less expensive Cake. — A very good Common Cake. — A cheap Seed Cake. — Another. — Common Bread Cake. — A good Pound Cake. — Queen Cakes. — Queen Cakes, another way. — A Common Cake. — Shrewsbury Cakes. — Little white Cakes. — Tea Cakes. — Little short Cakes. — Very good common Plum Cakes. — Benton Tea Cakes. — Another sort, as Biscuit. — Another sort. — Hard Biscuit. — Flat Cakes, that will keep long in the house good. — Plain and very crisp Biscuit. — Little Plumcakes, to keep long. — Rusks. — A Biscuit Cake. — Cracknuts. — Water Cakes. — Cracknels. — Rice Cake. — Another Rice Cake. — Sponge Cake. — Another, without Butter. — Macaroons. — Wafers. — Tunbridge Cakes. — Gingerbread. — Another sort. — To make a good Gingerbread, without Butter. — A good plain Bun, that may be eaten with or without toasting and Butter. — Richer Buns. — Muffins. — French Rolls. — Brentford Rolls. — Excellent Rolls. — Potatoe Butter. — Yorkshire Cake.
23. 23.French Bread.
24. 24.To make Yeast. — Another way. — To preserve Yeast.
25. 25.To pot Cheese. — To roast Cheese, to come up after dinner.
26. 26.To poach Eggs.
27. 27.DAIRY. — To scald Cream. — Buttermilk. — To cure Mawskins for Rennet. — Cream Cheese. — Another. — Another sort. — Rush Cream Cheese. — Another way.
28. 28.To brew very fine Welsh Ale. — Strong Beer, or Ale. — Excellent Table Beer. — To refine Beer, Ale, Wine, or Cider. — To make excellent Coffee. See among sick Cookery. — Orgeat. — Another way. — Lemonade. To be made a day before wanted. — Another way. — Raspberry vinegar. — Raspberry wine. — Raspberry, or Currant wine. — Imperial. — Excellent Gingerwine. — Another for Gingerwine. — Alderwine. — White Alderwine; very much like Frontiniac. — Clary Wine. — A rich and pleasant Wine. — Raisinwine, with Cider. — Raisinwine, without Cider. — Ratafia. — Raspberry brandy. — Verder, or Milkpunch. — Norfolkpunch. — Orange, or Lemon syrup; a most useful thing to keep in the house, to take with water, in colds or fevers. — White Currant shrub. — A great Restorative. — Another. — Another. — Another most pleasant Draught. — A very nourishing Veal broth. — A clear Broth that will keep long. — Dr. Ratcluff’s restorative Porkjelly. — Beef tea. — Broth of Beef, Mutton, and Veal.
29. 29.TWO WAYS OF PREPARING A CHICKEN. — Chicken panada. — Chicken broth. — Shank jelly. — Eel broth. — Tench broth. — A quick made Broth. — Calf’s feet Broth. — Another. — Panada; made in five minutes. — Another. — Another. — Barleywater. — Common Barleywater. — A very agreeable Drink. — Lemon water; a delightful drink. — Apple water. — Raspberry Vinegarwater. See page 240 . — Toast and Water. — Orangeade, or Lemonade. — Orgeat. — Milkporridge. — French Milkporridge. — Caudle. — Another Caudle. — Rice Caudle. — Cold Caudle. — A refreshing drink in a Fever. — Another Drink. — Another Drink. — A most pleasant Drink. — Whey. — White Wine whey. — Vinegar and Lemon wheys. — Eggwine. — Chocolate. — To make Coffee. — Coffee Milk. — Ground Rice Milk. — Tapioca jelly. — Sago. — Sago Milk. — Arrowroot jelly. — A Flour Caudle. — A Rice Caudle. — Gloucester jelly. — Mulled wine. — Asses’ Milk — Artificial Asses’ Milk. — Another. — Another. — Buttermilk, with Bread or without. — Dr. Boerhaave’s sweet Buttermilk. — When the Stomach will not receive Meat. — Saloop. — A baked Soup. — The following is an excellent Soup for the weakly. — Sago. — Caudle for the Sick and Lying in.
30. 30.USEFUL DIRECTIONS TO GIVE TO SERVANTS. — To give to boards a beautiful appearance. — Floorcloths. — To clean Floorcloths. — To take the black off the bright bars of polished Stoves in a few minutes. — The mixture. — To clean the back of the grate; the inner hearth; and of Castiron Stoves, the fronts. — Another way to clean Castiron, and black Hearths. — To preserve Irons from rust. — To clean tin covers, and patent pewter Porterpots. — To take rust out of Steel. — To clean stone Stairs and Halls. — To clear Paperhangings. — To clean Paint. — To clean Lookingglasses. — To preserve Gilding, and clean it. — To clean Plate. — To give a fine Colour to Mahogany. — To dust Carpets and Floors. — To clean Carpets. — To take Stains out of Marble. — To clean Calico Furniture, when taken down for the Summer. — To preserve Furs and Woollen from Moth.
31. 31.INDEX.

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